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Chicken Enchilada Casserole

Categories: Chicken/PoultryEasy
Contributed by: Jacqueline&David (Jacqueline)

David's sister gave me this great & easy recipe for a mexican chicken casserole.


  • 1 store-bought cooked rotisserie chicken (The already cooked rotisserie is delicious, but you can substitute any chicken if you feel like cooking it.) 
  • 1 can Campbell's Southwest Pepper Jack soup
  • 1 can cream of chicken soup 
  • 1 jar salsa 
  • corn tortillas (cut into strips) 
  • shredded cheese (cheddar/jack blend; mexican--whatever) 
  • jarred jalepeno peppers-diced~~optional (but good if you like spicy)


This is so easy! Set oven to 350. Mix up shredded chicken meat w/ both soups and the salsa, and if using jalepenos, the jalepenos. Spray a large casserole dish (about 13x9 inches) with Pam. I place a tiny bit of the soupy chicken mix on bottom of pan to keep first layer of corn tortilla strips from sticking. You are basically going to layer it just like a lasagna. Do the tortilla then soup/chicken mixture then shredded cheese, ending w/ shredded cheese on top. I make 3 layers. bake 30-40 min.